It can be colored any hue of the rainbow, is easy to work with and dries hard and glossy to preserve the design. This icing is the preferred medium of sugar cookie artists and is chock full of egg whites. This Chinese stir-fry technique tenderizes and flavors the meat: first soak sliced meat in a marinade of egg whites, cornstarch and rice wine, then quickly blanch in oil or water. Use lots of fresh herbs to up the flavor quotient. Egg White OmeletsĪ lot of health enthusiasts swear by egg white omelets. Tog et a nice brown color on your baked goods, paint raw doughs, like pie, cookies and breads with a wash of egg whites beaten with a little water to add a nice brown color without shine. The cloudy proteins in the liquid cling to the egg whites, and, once the whites solidify in the hot liquid, the mixture can be scooped out, leaving a clear liquid behind. When chefs want crystal clear stock, to serve as consommé, for example, they clarify it with egg whites. Serve it with strawberries, grilled peaches or other summer fruits. This iconic summer cake is fluffy thanks to a lot of whipped egg whites in the batter. Serve them piled high with some macerated stone fruits or berries. Making them is a terrific technique to have up your sleeve for a treat that can suit varying dietary needs. Meringues are crispy, light and gluten-free. What about recipes that require you to separate egg whites and yolks? Use these recipes to use any extra whites. Read through a few pro tips before you get started to guarantee success. Making soufflé may seem daunting, and it is an advanced technique, for sure, but it’s worth the effort to bring this drum roller to the table. Make it extra spicy and serve with a nice cold beer for dinner. This is an egg dish that is perfect morning, noon and night. It’s much more elegant than its simple preparation suggests. Toss them with a vinaigrette, top with poached eggs and serve (see recipe below). Poached Eggs Over Lentilsįrench lentils, Lentils du Puy, keep their shape when cooked, have a much firmer texture than other varieties and are ideal for salads or grain-like preparations. Sheet pan scrambled eggs are also a great way to make egg sandwiches for a crowd. Preheat your oven to 425F, oil the pan, crack the eggs into the pan, spacing them evenly across it. A rimmed baking sheet, however, can easily hold a large number of eggs. Roasted Eggs for a Crowdįried eggs for a crowd can be a real estate challenge for even the biggest skillet. Top with poached or fried eggs to add filling protein. Drizzle with olive oil, roast in a hot oven. Use chopped white potatoes or sweet potatoes, hunks of sausage or diced bacon or pancetta and diced vegetables (brussels sprouts are awesome, but peppers, onions, celeriac, fennel or broccoli are all also great). The no-stress hash recipe is an easy weeknight dinner, and another great option for using up lots of leftovers. This saucy, tomato-based dish is great served with thick slices of toasted bread to soak up the gravy. Strata is rich, decadent and easy to make the night before so you can sleep in the next morning. This make-ahead breakfast dish is standard holiday fare. Its potato laden Spanish tortilla cousin is delicious and filling enough to be a satisfying meal or you can enjoy it tapas-style alongside a drink. The crustless quiche is an easy egg recipe to throw together. Cooked vegetables, protein and fresh herbs are all easy additions to this delightful standby. The classic “egg pie” will not only use at least half a dozen eggs, but it’s also an easy way to use any other leftovers you have in the fridge. How to Use Extra Whole EggsĬouldn’t resist those gorgeous farmers’ market eggs? Did a neighbor share their bounty of fresh chicken eggs? If you have an abundance of whole eggs on your hands, here are some great egg recipes to use them up: Quiche These frozen cubes are great to use for scrambled eggs or recipes that call for whole eggs. Storing the mixture in an ice cube tray will give you an approximate “half egg” portion. To freeze whole eggs, first gently whisk them together. You can also freeze raw eggs, out of their shells, for up to one year. The eggs turn shades of deep green, brown and navy blue with a jelly-like texture, and despite their strong aroma, are a much loved delicacy. These eggs are cured raw in a solution of brewed tea, ash, lime and salt for up to five months. If that feels outside your comfort zone, there’s always pickling.Ĭentury eggs are a delicacy in China and Hong Kong. Two popular 18 th century methods for preserving eggs were water glassing and liming the eggs. Although not as common as it once was, preserving eggs is a great way to extend shelf life.
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